Temporary Sous Chef- Main Kitchen

Faena Hotels and Residences LLC•Miami Beach, FL

1d•Onsite

About The Position

The Temporary Sous Chef plays a pivotal leadership role within the Culinary team at Faena Hotel Miami Beach, supporting daily kitchen operations across the property's award-winning dining venues, including Los Fuegos by Francis Mallmann, Pao by Paul Qui, Banquets, In-Room Dining, the Main Kitchen, and other culinary operations. This position works closely with the Executive Banquet Chef and Executive Sous Chef to ensure the flawless execution of Faena's culinary vision while maintaining the highest standards of food quality, presentation, sanitation, and Forbes Five-Star service. The Temporary Sous Chef leads by example, demonstrating hands-on operational excellence while mentoring and developing the culinary brigade to embody Faena's artistry, discipline, and creativity. As part of Faena's collaborative culinary operation, the Temporary Sous Chef is expected to provide leadership and operational support across multiple kitchens throughout the hotel. During slower business periods, seasonal fluctuations, or whenever operational needs require, this position may be assigned to work in other culinary outlets, including but not limited to the Main Kitchen, Pao, Los Fuegos, Banquets, In-Room Dining, and other hotel food and beverage operations. This flexibility is an essential function of the role and supports the seamless execution of Faena's luxury culinary experience across the property.

Requirements

Minimum of 8 years of progressive culinary experience, including at least 2 years in a leadership position within a luxury hotel, resort, banquet operation, or fine dining restaurant.
Formal culinary education or equivalent apprenticeship preferred.
Proven experience leading high-volume, multi-outlet culinary operations.
Strong leadership, organizational, communication, and problem-solving skills.
Comprehensive knowledge of food safety regulations, HACCP principles, and sanitation standards.
Demonstrated financial acumen related to food cost control, labor management, purchasing, and inventory.
ServSafe Food Protection Manager Certification (or equivalent) required.
Demonstrated flexibility and adaptability to lead and support multiple culinary outlets across the hotel based on operational needs and business demands.
Must be available to work a flexible schedule, including mornings, evenings, weekends, holidays, and extended hours as business demands require.
Hands-on leader who thrives in a creative, disciplined, and fast-paced culinary environment.
Passionate about hospitality, culinary artistry, innovation, and guest satisfaction.
Calm, composed, and solution-oriented under pressure.
Demonstrates integrity, accountability, professionalism, and emotional intelligence.
Embodies Faena's core values of authenticity, collaboration, creativity, excellence, and continuous improvement.

Nice To Haves

CPR and First Aid Certification preferred.

Responsibilities

Supervise and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.
Oversee assigned kitchen stations and production areas while maintaining adherence to recipes, presentation standards, and portion control.
Conduct daily line checks to ensure readiness, organization, cleanliness, and product quality.
Support menu development, seasonal offerings, and special event menus in collaboration with senior culinary leadership.
Ensure compliance with all local, state, and federal health, sanitation, and food safety regulations, including HACCP standards.
Partner with Catering and Sales to accommodate guest requests while ensuring all banquet and special event requirements are executed to Faena standards.
Instruct culinary team members in the proper use, care, and safety of all kitchen equipment.
Complete maintenance work orders and coordinate urgent repairs with Engineering.
Ensure all kitchen equipment and facilities remain in excellent operating condition.
Assist the Catering Department with menu development and attend client tastings and planning meetings as requested.
Demonstrate professionalism, courtesy, and exceptional service toward guests, residents, colleagues, and leadership at all times.
Drive operational efficiency while supporting revenue generation and maintaining effective cost controls.
Promote cost-conscious practices by minimizing waste, maximizing product utilization, and safeguarding company resources.
Provide culinary leadership and operational support across multiple hotel kitchens as business demands require. During slower seasons or periods of fluctuating business levels, may be assigned to work in other culinary outlets, including but not limited to the Main Kitchen, Pao, Los Fuegos, Banquets, In-Room Dining, and other hotel food and beverage operations, ensuring consistent execution of Faena's culinary standards throughout the property.
Lead, motivate, and inspire culinary team members while fostering a positive, collaborative, and high-performance culture.
Train, mentor, coach, and evaluate culinary employees to support continuous professional development.
Supervise Cooks I-IV and other culinary team members, ensuring consistency in preparation, presentation, quality, and timing.
Partner closely with Stewarding to execute banquet events and maintain equipment and operational readiness.
Conduct daily pre-shift meetings and communicate effectively with Front-of-House and Back-of-House teams to ensure seamless service execution.
Lead by example through professionalism, accountability, creativity, and operational excellence.
Support recruitment, onboarding, training, coaching, performance management, and corrective action when necessary.
Assist the Executive Banquet Chef, Chef de Cuisine, Executive Sous Chef, and Executive Chef in managing food and labor costs.
Monitor inventory levels and ensure accurate product ordering and receiving.
Review sales, labor, and food cost reports to identify opportunities for operational improvement.
Support purchasing efforts and vendor relationships while maintaining Faena's luxury quality standards.
Minimize waste through proper forecasting, storage, production planning, and inventory management.
Ensure all required production records, temperature logs, and operational documentation are completed accurately.
Ensure every culinary creation reflects Faena's artistic vision and luxury hospitality standards.
Partner with Restaurant, Catering, Banquet, and Events teams to execute exceptional guest experiences.
Maintain Forbes Five-Star and AAA Five-Diamond service standards in every aspect of culinary operations.
Participate in tastings, VIP events, media engagements, inspections, and special functions as requested.
Resolve culinary concerns promptly while maintaining exceptional guest satisfaction.